Maple chicken & parsnip mash

Maple chicken & parsnip mash

This piri piri seasoned chicken is also glazed in maple syrup, mustard and worcestershire sauce. The juicy chicken is accompanied with roasted leeks and carrots.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 200g Chantenay carrots, trimmed
  • 350g pack chicken mini breast fillets
  • 1 leek, thickly sliced
  • 1 tbsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp maple syrup
  • 500g pack parsnips, peeled and diced
  • 1 tsp Cooks' Ingredients Piri Piri Rub

Method

  1. Preheat oven to 200°C, gas mark 6. Cook the carrots in a pan of boiling water for 5 minutes; drain.

  2. Place the chicken, carrots and leek in a roasting tin. Mix together the mustard, Worcestershire sauce and maple syrup, season and toss with the chicken and vegetables. Roast for 20-25 minutes or until the chicken is cooked through with no pink meat.

  3. Meanwhile, cook the parsnips in a pan of boiling water for 15 minutes or until tender; drain. Return the parsnips to the pan and add the piri piri rub with 1 tbsp juices from the chicken and cook for 30 seconds. Mash, season and serve with the chicken on top.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,961kJ/ 463kcals

Fat

7g

Saturated Fat

1.4g

Carbohydrates

50.6g

Sugars

27g

Fibre

16.6g

Protein

49.5g

Salt

1.4g

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Overall rating (3/5)

3 out of 5 stars1 rating